1/4 teaspoon cornstarch
1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon olive oil
vegetable cooking spray
1 cup chicken broth
1 cup white wine, Gewurztraminer or other
1 tablespoon orange marmalade
1 teaspoon Dijon mustard
Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Pour mixture into a bowl; set aside, and keep warm.
Trim fat from tenderloins; sprinkle with salt and pepper. Grill until a meat thermometer inserted in thickest part of pork registers 160 degrees, turning pork every 5 minutes basting with sauce the last 10 minutes or so (be careful, the sauce will burn). Serve with remaining sauce.
Makes 4 servings.
Calories 220 Fat 7 g Carbs 5 g Sodium 593 mg Fiber 0 g.